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Whole30 Recipes – Egg Salad

Hope everyone had a great easter weekend! Mine was full of non-Whole30-compliant chocolate, but no cigarettes, so yay! I’m starting another Whole30 this week with a coworker of mine, so I’ll be back on a good eating track in no time!

So, egg salad. Typical egg salad has storebought mayonnaise (or the dreaded Miracle Whip), which is definitely out during a Whole30 due to it’s preservatives and sugar content. Thankfully you can make your own mayo easily with olive oil as a base! The best homemade mayo recipe can be found here. It is one the singular greatest tools during a Whole30, and really during life in general. I will never go back to storebought mayo.

Anyway, armed with healthy mayonnaise and creativity, making egg salad into a meal means loading it up! If you’re like me, you’re used to eating it as a sandwich, which is great and all, but of course bread is out. There are crispy alternatives, such as making your own crackers out of vegetable pulp, but I found just making a large salad as a lunch or dinner was delicious and satisfying.

So, here are things that I put in my egg salad over the course of the month:

So, as you can see, the possibilities are endless. The key is to snazz it up with as many spices and/or veggies as possible to keep it exciting. The point of the Whole30 is so excite your senses, and get you making good food choices because your body craves it. What better way than with a kickass egg salad?